Grilled Mini Meat Loaves

Let me be the first to point out that I do NOT like traditional meatloaf. Anything with oatmeal and a ketchup glaze will not be found in this house (no offense to those of you who love the traditional meatloaf...I'm sure you have a great recipe :)). I needed something easy but yummy to go with my tomato pie, so I went on a search, and this meat loaf is where I landed. This meatloaf is packed with flavor. It is DELICIOUS and a hit with both the adults and the kids.

Original inspiration for this recipe found at Food & Wine HERE.

Grilled Mini Meat Loaves:

Ingredients:
1 1/2 lbs ground beef
1 cup chopped fresh basil
1/2 cup chopped green onions
4 T olive oil
3 T Parmesan cheese
1 tsp salt
1/2 tsp pepper
6 fresh mozzarella balls

Method:
Pulse basil and green onions together in food processor. Mix all ingredients (except mozzarella balls) by hand in large bowl. Make 6 oval patties out of the meat mixture. Place one mozzarella ball in the middle of each pattie and fold over until cheese is completely covered. Place on grill over medium high heat for 5 minutes on each side. Reduce heat and grill for about 10-15 minutes more until cooked through.

This goes really well with these recipes:

Tomato Pie

We grilled the corn, but this Oven Roasted Corn on the Cob is awesome too.

Happy Cooking!

Tomato Pie

Tomato pie is one of my favorite summer traditions. The basics of tomato pie are tomatoes, basil, and the mayo/cheese topping. I have been making it for years and have tried various recipes that include traditional pie crusts, Vidalia onions, heirloom tomatoes, garlic, various types of cheese, and more. So, I came up with my own version. Play with this and make it your own. Enjoy!

Tomato Pie
1 sheet Puff Pastry (or pie crust)
3 T shredded Parmesan cheese
3-4 vine ripened tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh basil (loosely packed)
3/4 cup mayo
1/2 cup shredded cheddar
1/2 cup mozzarella cheese

Preheat oven to 450 degrees.

(SKIP this step if using pie crust.) Thaw out puff pastry per package directions. Roll out very slightly to even thickness, just large enough to cover a pie plate. Press pastry into 9" pie plate and use dough that folds over edges to even out outer crust.

Poke holes all over puff pastry or pie crust. Sprinkle bottom of crust with Parmesan cheese. Bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees.

Meanwhile, chop tomatoes in 1 inch cubes. When pie crust is slightly cooled, add tomatoes to crust. Top tomatoes with green onions and basil. Mix mayo, cheddar, and mozzarella in a separate bowl and spread evenly to cover top of pie. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.

Happy Cooking!

Oven Steak Fries

I have always been scared to try to make fries at home. I don't know why...I thought they would be soggy if I baked them and would make a huge mess if I fried them. My family asked for some homemade fries last week to use up some of our huge bag of potatoes. I did a quick search and landed on this recipe for Tom's Oven Steak Fries on Food.com. They were such a hit that I made them twice last week! You can use the original recipe or use you own spice blend, or use this simple one below:

Ingredients:
6 medium russet baking potatoes
2 tsp seasoning salt
3 T olive oil

Method:
Preheat oven to 400 degrees. Slice potatoes into strips about 1/4 in thick. Combine olive oil and seasoning salt in small bowl. Toss potatoes in olive oil mixture and turn onto a baking sheet. Bake for 50 minutes until crispy and golden.

Happy Cooking!

Sloppy Joes

Korean Beef Tacos

Originally posted in May 2014:
I had planned on making some ribeye steaks last week and ran out of time in the midst of all of the birthday festivities, so I froze the ribeyes and thought today that they might be good for this recipe. They were really yummy but probably could have used a little less cooking time because of how thin they were. (Also, I didn't read the full directions and did not turn them throughout the process, so they probably would've soaked up the juice better if I had followed instructions :)) I forgot the jalapeno, which was probably good as it made it less spicy for the kids. My husband added some chili garlic sauce to his to give it a kick. I served the beef and slaw in hard shell corn taco shells and topped with shredded Monterey jack cheese and sliced avocado. The kids ate a little of the beef but preferred their tacos with just avocado and cheese.  My husband and I agreed that this was SUPER yummy...just in time for CINCO DE MAYO.

Korean Beef Tacos: (Recipe from Erin Bonsall adapted slightly from Crockpot365's recipe found HERE.)

2lbs Chuck Roast (I actually used boneless ribeyes. You could also use beef ribs.)

1/2 cup brown sugar

1/3 cup soy sauce

5-6 minced garlic cloves

1 white onion sliced thinly

1 tsp grated ginger

2 tablespoons seasoned rice wine vinegar (I used regular rice vinegar.)

1 tablespoon sesame oil

1 whole jalapeno, diced (I omitted...not necessarily on purpose!!)

Don't forget the tortillas!!!

                    Additional toppings: shredded Monterrey jack cheese, sliced avocado, salsa, sour cream

The Directions.

Use a 6-quart slow cooker. Place all ingredients in the slow cooker together.

Cover, and cook on low for 8 hours or until meat has fully shredded. (I had to cook mine for 4 hours on high.) Turn the meat over a few times during the 8 hours. At about hour 7 I (Erin) took a fork and started shredding the beef and removing any excess large pieces of fat.  Let cook for the last hour shredded to soak up the sauce!   Serve in soft corn or flour tortillas.  Top with shredded cabbage slaw and green onions.

shredded cabbage slaw

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce

2 tablespoons seasoned rice vinegar (I used regular rice vinegar.)

salt and pepper to taste

toss together right before serving and add to tacos immediately

Happy Cooking!

Chicken or Turkey Tetrazzini

So, several of my friends have been talking about their love of Chicken Tetrazzini. I have never thought I was a fan, but, once again, I found myself with a pound of ground turkey and nowhere to go. So, I started searching for recipes and ended up with this. I have to say, it was pretty delicious...definitely comfort food...my family certainly enjoyed it! Traditionally, you would use leftover chicken or turkey...probably about 2 cups shredded. Either way, give it a try.






Ingredients:
1 lb ground chicken or turkey (season with salt, pepper, and garlic or garlic powder)
6 T butter
6 T flour
1 tsp salt
1/2 tsp pepper
dash of cayenne pepper
3 cups chicken broth
1 cup milk (I used whole milk)
1/2 lb elbow noodles
chopped parsley
8 oz sliced baby bella mushrooms
4 dashes hot sauce (or more)
2 cups shredded cheddar cheese

Method:
Preheat oven to 350 degrees. Brown turkey until fully cooked through. Set aside. Meanwhile, cook elbow noodles in salted water according to package directions...do not overcook! Drain and place back into large pot. While that's going, melt butter in large saucepan. Add flour and whisk until incorporated. Add salt, pepper, and cayenne pepper. Slowly stir in chicken broth. Bring to a boil and let simmer for a minute or two until slightly thickened. Add milk slowly and stir. When it's to the consistency that you like, take saucepan off of the heat. Add turkey to the noodles. Pour the sauce over the noodles and turkey and add the parsley, mushrooms, and hot sauce. Stir until everything is coated in sauce. Pour mixture into greased 9x13 baking dish. Top with shredded cheddar cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 more minutes until the top is just turning brown.

Happy Cooking!

Quick Turkey Spaghetti

Photo credit fotofan1

It seems like all we have is time these days, but sometimes you just need something super quick and easy...well, here you have it. You can add to and tweak this in so many ways. Try it with ground beef or ground chicken...add onions and pepper and mushrooms...kick the heat up with some red pepper flakes...make it creamy by adding a splash of milk or cream. Here is the VERY simple version.

Ingredients:
1 lb ground turkey
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 jar of your favorite marinara sauce
1 lb spaghetti noodles (or whatever you have on hand)
Grated parmesan

Method:
Brown turkey in dutch oven or large pot. Add salt, pepper, and garlic powder. Add marinara sauce. Bring to a boil then turn the heat to low and simmer for 15 minutes. Meanwhile, cook noodles according to package directions. Serve sauce over noodles and top with Parmesan cheese.

Happy Cooking!

Bison Burgers

Well, a few weeks ago, I tried to get some ground beef, and there was none to be found. I bought ground bison thinking I would use it at some point for something but really had no idea what to do with it. I searched for Bison Burger recipes, and I landed on this one from Allrecipes.com. OH MY WORD! These were so delicious. My husband and son grilled them, and we served them on pretzel buns with lettuce, tomato, and avocado. It was definitely an unexpected treat for a Tuesday night!

Original recipe from Allrecipes.com found HERE.


Ingredients:
1 lb ground bison (you can use ground beef here too)
1/2 c panko breadcrumbs
1 egg
3 T worchestershire sauce
1/4 tsp garlic salt
1/4 tsp pepper
1/4 tsp hot sauce (or more if you like things spicy!)
Sliced cheese (we are a traditional American cheese on a burger family)

Method:
Full cooking instructions found in original recipe HERE. 

Basically, slap these burgers on the grill until they're cooked to your liking, melt the cheese on top if you like, and serve on pretzel buns, potato buns, lettuce wraps, or no bun and top with all of your favorite burger accompaniments.

Happy Cooking!

Teriyaki Turkey Bowls

Freezer/pantry clean out led to this recipe. I had some stirfry vegetables and ground turkey in the freezer...and then magically a slow cooker teriyaki mix (thank you Susan Lawson) appeared in my pantry. I usually have a lot of rice on hand, so this dinner didn't take much thought. It was a hit with everyone, and I will probably double the recipe next time. You can use ground beef or ground chicken here, and if you prefer less carbs, use the filling in lettuce wraps. 

Ingredients:

1 T vegetable oil

1 pound ground turkey

1cup frozen stir fry vegetables (you can also use fresh veggies such as onions, carrots, peppers, etc.)
1 packet slow cooker teriyaki chicken mix 

2 cups dry rice (cook according to package directions)

Sliced green onions for topping

Lettuce (optional for lettuce wraps)

Method:

Brown turkey in oil over medium heat. Add vegetables and cook until defrosted. Transfer mixture to slow cooker or instant pot. Add teriyaki chicken mix (don't forget to follow the packet instructions and mix with water first). In slow cooker, cook for 4 hours on low. In Instant Pot, cook for 5 minutes at high pressure. Serve over cooked rice or in lettuce wraps. Top with green onions.

Happy Cooking!

Flank Steak with Roquefort Butter

ORIGINALLY POSTED JANUARY 2015

Recipe from my dear friend, Jessica Himebauch, in honor of her birthday, TODAY, April 27!

We first made this FIVE years ago when we were celebrating that my husband was officially board certified!  We had this flank steak along with twice baked potatoes, a salad, a Christmas cake, and some yummy prosecco and cabernet.  This steak was DELICIOUS and so easy!  The only thing it marinates in is the French dressing, and it could not be more delicious.  The Roquefort butter just takes it over the top!  Such a special dinner that's easy to prepare and easy to polish off ;)

Ingredients:

One flank steak, tenderized with a fork
French dressing (I use wishbone, do they have that here?)
One cube butter, at room temperature
3 oz Roquefort cheese
One bunch green onions, diced
2 tablespoons dry sherry or whatever wine you have on hand

Method:

Marinate steak in dressing in a ziplock bag all day or overnight. My mom use to use plastic trash bags (unscented of course).

Mix butter, Roquefort cheese, green onions and sherry. Let stand at room temp.

Remove excess dressing from steak then grill to desired doneness. Let steak rest then slice thinly. Spread Roquefort butter over flank steak after sliced so it melts.

SERVE WITH: FROM JESSICA: oven roasted potatoes (I like fingerling) and a big green salad. I toss the potatoes with salt, pepper, olive oil, and diced sage in a ziploc bag then roast at a high temperature until done.

Happy Cooking!

White Cheese Chicken Lasagna

This was DELICIOUS!  Thanks to Amy Troxell for sharing it with me during our time in Arizona. I cooked the chicken in the crockpot starting in the morning and bought the pre-cooked noodles to save time and an additional pot. The sauce was really easy to make and it didn't take long to put this all together once the chicken was done. This made a ton of food, so it would definitely be a good one to split in half and freeze.  It makes a bit of a mess, but it's totally worth it!



Ingredients:
9 lasagna noodles (I use precooked)
1/2 c butter
1 onion, chopped
1 clove garlic, minced
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c mozzarella cheese, shredded
1 c Parmesan cheese, grated (plus additional 1/4 c for topping)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
2 c ricotta cheese
2 c cooked chicken, cubed
2 10oz packages frozen spinach, drained

Method:
Recipe shared by Amy Troxell from All Recipes
Found HERE

Happy Cooking!